Custard Roll Buns

Ingredient

Method

Dough: 450g japanese bread flour 150 LP flour 40g milk powder 1/2 tsp salt 8g instant yeast 100g caster sugar ±375g water, divided use 60g butter glaze: 5g caster sugar+ 30g hot water Custard topping: 30g caster sugar 1 tsp vanilla essence 20g custard powder  180g full milk 1tbsp butter

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 125g water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Cool completely. 3. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Transfer it to a lightly floured counter and roll into a long and narrow strip of 45 cm x 24 cm.  If the dough starts to resist too much or shrink back during this process you can give it a rest for 10 to 20 minutes before continuing. 5. Then cut the dough into small triangles. Spread some custard and roll it up, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 6. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven, brush sugar glaze on top and cool on wire rack.